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Baked Spaghetti
Recipe video above. It’s your favourite Bolognese – in the form of a juicy pasta bake! Do a quick simmer – or go all out and slow cook for a couple of hours for a richer sauce and melt-in-your-mouth beef. **FREEZER BEAUTY!** Can even bake from frozen (see notes).
Remove foil (reserve), bake further 10 minutes than remove.
Cover loosely with foil, stand 10 – 15 minutes. Then cut slices with a knife and use a spatula to serve pieces like lasagna!
Recipe notes:
1. Beef bouillon cubes – or 3 tsp beef stock powder. If you can’t find it, add 2 cups of beef stock and simmer with LID OFF. You will need to add more salt.
2. Sugar – use a touch only if needed, can adjust towards end. Depends on the sweetness of the canned tomatoes – good quality Italian brands are sweeter, value house brands can be rather sour.
3. Freezing – best to assemble, cover, cool then freeze. Defrost in fridge 24 hours, then bake per recipe. If baking from frozen, keep covered with foil and bake 50 minutes or until knife inserted in centre comes out hot, then 10 minutes uncovered.
Can also freeze after baking. Best to thaw then reheat in microwave (only 2 minutes or so per piece).
4. Storage – Keeps extremely well for 4 days in the fridge, reheats perfectly in microwave!
5. Nutrition per serving, assuming 10 servings (generous piece!)
Nutrition Facts
Calories
486cal (24%)
Carbohydrates
51g (17%)
Protein
32g (64%)
Fat
15g (23%)
Saturated Fat
6g (38%)
Cholesterol
72mg (24%)
Sodium
690mg (30%)
Potassium
865mg (25%)
Fiber
4g (17%)
Sugar
9g (10%)
Vitamin A
1605IU (32%)
Vitamin C
14.1mg (17%)
Calcium
262mg (26%)
Iron
4.4mg (24%)
Full Recipe & Notes
Baked Spaghetti is everything you know and love about Bolognese in the form of an epic, juicy pasta bake with a bonus layer of molten cheese in the middle!
This is one of those rare foods that is a truly fabulous freezer meal and keeps for days in the fridge!
Baked Spaghetti
I call it a casserole, I call it a pie, I call it a pasta bake.
I actually don’t really know if there’s a proper name for this, but what I do know is this:
You are going to love it.
Because it’s everybody’s favourite Spaghetti Bolognese – PLUS CHEESE. Need I say more?? 🤷🏻♀️
So now, even if you’ve never made anything like this before, you know full well it’s going to be a home run right??
How to make it
On the face of it, you’re really just making a big batch of Bolognese Sauce then mixing it through pasta and baking it with a generous slug of cheese.
The Bolognese Sauce can be made in 30 minutes (minimum) or if you want to go all out, simmer it for a couple of hours and you’ll be rewarded with deeper flavours, a richer sauce and melt-in-your-mouth beef.
And to make the Spaghetti Pie ultra juicy, what I like to do is mix some of the sauce through the pasta and reserve some to spread on the layers.
Adding a layer of cheese slices in the middle also helps. You can use shredded if you prefer, but you get better cheese coverage using less cheese if you use slices. <– Pro cheese tip right there!
What you need
No surprises here – basically, you just need everything you use for Bolognese – plus cheese!
Carrot and celery is optional – ups the veg quota a bit but more importantly, adds to the flavour base of the sauce.
Sugar??
Only if needed. Many of the mainstream canned tomato brands here in Australia tend to be on the sour side rather than sweet and full of flavour as Italian ones are.
So if you’re dead set on Aussie-grown, add a touch of sugar to counteract the sourness. This can make all the difference especially if you’re doing a quick simmer rather than slow cooking!
BEST freezer meal!!
There are many recipes where I say “freezes fine”, but few where I say “freezes 100% perfectly!”
This is one of those freezer beauties. It is one of those dishes that comes out perfectly even after keeping it for months in the freezer.
And though it’s best cooked after thawing, it can even be cooked from frozen (though it does take over an hour, being a formidable block of ice that it is straight out of the freezer).
But the clincher is how smug you’ll feel, knowing you’ve got this in your freezer.
